Difference between revisions of "Fab @ Home"
From Fab Lab Bcn WIKI
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| − | [[Category:Machines]] | + | [[Category:Old Machines]] |
| − | == | + | == the [http://www.sproutseo.com seo services] Machine == |
===Materials=== | ===Materials=== | ||
| − | Here the instructions to | + | Here are the instructions to use the Fab@Home for food printing. |
| − | + | Possible Material: | |
| − | + | ||
| − | + | Agar (commonly known as gelatin powder) | |
| − | + | *melting point: > 90°C | |
| + | *freezing point: < 40°C | ||
| − | + | Chocolate | |
| − | + | *melting point: > 50°C | |
| − | + | *freezing point: < 17°C | |
| − | + | ||
| − | + | ||
| − | * | + | |
| − | * | + | |
| − | === | + | Cheese |
| − | + | ||
| − | * | + | Wasabi |
| − | * | + | |
| + | Corn Flour | ||
| + | |||
| + | ===Setting up=== | ||
| + | *Melted the edible materials for later use | ||
| + | *5 cables of the printer should be connected between the snap hub and each of the motors | ||
| + | *1 USB cable is connected from the snap hub to the control computer | ||
| + | *Check the movements of X, Y, Z, Bay 1 and Bay 2, if some of them doesn't run, it may be the problem of : | ||
| + | **Bay, the screw inside the gear is loose | ||
| + | **XYZ axis, the belt is loose | ||
| + | **X axis, a small screw near the motor is loose | ||
| + | |||
| + | ===Software=== | ||
| + | File Format: | ||
| + | *Material file: .xml | ||
| + | *Image file: .stl or .amf | ||
| + | *FAB file: .fab | ||
| − | + | Step: | |
| − | + | *Open .stl file in [https://launchpad.net/fabstudio FabStudio v2.0.1], | |
| − | * | + | *Click on the object to activate the property |
| − | * | + | *Edit the actual size and printing position |
| − | + | *Choose the material | |
| − | * | + | *Save as .fab |
| − | * | + | |
| − | + | Parameters of the printing can be changed directly in the files of .fab or .xml: | |
| − | + | *pathSpeed | |
| − | + | *pathWidth | |
| − | + | *pushOut | |
| + | *suckBack | ||
| + | *suckBackDelay | ||
| + | *sliceHeight (only available in .xml) | ||
| − | === | + | ===Images=== |
| − | + | ||
| − | + | ||
| − | + | ||
| − | === | + | ===Papel transparente / Transparent Paper=== |
| − | + | ||
| − | + | ||
| − | + | ||
Latest revision as of 11:38, 28 April 2016
Contents
the seo services Machine
Materials
Here are the instructions to use the Fab@Home for food printing.
Possible Material:
Agar (commonly known as gelatin powder)
- melting point: > 90°C
- freezing point: < 40°C
Chocolate
- melting point: > 50°C
- freezing point: < 17°C
Cheese
Wasabi
Corn Flour
Setting up
- Melted the edible materials for later use
- 5 cables of the printer should be connected between the snap hub and each of the motors
- 1 USB cable is connected from the snap hub to the control computer
- Check the movements of X, Y, Z, Bay 1 and Bay 2, if some of them doesn't run, it may be the problem of :
- Bay, the screw inside the gear is loose
- XYZ axis, the belt is loose
- X axis, a small screw near the motor is loose
Software
File Format:
- Material file: .xml
- Image file: .stl or .amf
- FAB file: .fab
Step:
- Open .stl file in FabStudio v2.0.1,
- Click on the object to activate the property
- Edit the actual size and printing position
- Choose the material
- Save as .fab
Parameters of the printing can be changed directly in the files of .fab or .xml:
- pathSpeed
- pathWidth
- pushOut
- suckBack
- suckBackDelay
- sliceHeight (only available in .xml)
